Mediterranean Chickpea and Couscous Salad

I love salads. They work as lunches, light dinners and great on the go. This one is also ideal as a side.


Serves 4


Oven 200c


  • For the chickpeas – 1 tin chickpeas, drained


  • 1tbsp oil


  • 1/2tsp paprika


  • 1/4tsp cayenne



  • Couscous – 125g dry couscous


  • ½ cucumber, chopped


  • 150g cherry tomatoes, halved


  • 1 red pepper, chopped


  • Handful black olives


  • 4tbsp parsley, chopped


  • 2tsp oregano



  • (You could also use the cashew butter dressing with this)


  1. Cook the couscous according to instructions.
  2. Place the chickpeas in a bowl with their ingredient, mix and spread onto a lined baking sheet. Bake in the oven for 15mins. Remove and stir, then replace to bake for a further 10minutes.
  3. Once cooked, add the chickpeas to the couscous with all remaining salad ingredient and serve.

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